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If you’re craving the cozy, comforting flavors of a classic chicken pot pie but want something quicker and more spoon-friendly, then this Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe is about to become your new favorite. Imagine tender chunks of shredded chicken swimming in a rich, creamy soup filled with vibrant carrots, celery, and onions, all enhanced by fresh herbs and a subtle hint of turmeric. What really elevates this dish is the golden, cheesy cheddar crust dippers on the side that add the perfect crispy, savory crunch with every bite. It’s a delightful twist that brings the best of pot pie flavors into a warm, satisfying bowl, making it a perfect meal for dinner or a cozy weekend treat.
Ingredients You’ll Need
These ingredients are delightfully straightforward but carefully chosen to bring out the best in every spoonful—fresh vegetables for texture and sweetness, herbs for a burst of aroma, and simple staples that create that creamy, rich pot pie base.
- 2 (9-inch) refrigerated pie crusts: Provide the perfect flaky base for the cheddar crust dippers which complement the soup beautifully.
- 1 cup grated cheddar cheese (about 4 oz.): Adds punchy, tangy flavor and a deliciously melty topping for the crusts.
- 2 Tbsp. chopped fresh parsley: Freshness and color that brighten the dish and enhance the herbaceous notes.
- 4 Tbsp. salted butter: Essential for sautéing the veggies and creating a rich flavor base.
- 3 stalks celery, finely diced: Adds crunch and a mild savory flavor to the soup.
- 2 medium carrots, peeled and finely diced: Bring natural sweetness and vibrant color.
- 2 medium onions, finely diced: Their aromatic sweetness builds depth in the soup.
- 2 tsp. chopped fresh thyme: Gives the soup a subtle earthy flavor that rounds out the dish.
- Pinch of turmeric: Provides a warm tone and gentle earthiness without overpowering.
- Kosher salt and freshly ground black pepper, to taste: For seasoning and balancing all the flavors perfectly.
- 1/4 cup all-purpose flour: The magic thickener that turns the broth into a luscious pot pie-like texture.
- 1/2 cup white wine: Adds complexity and a light acidity that brightens the soup.
- 6 cups chicken broth: The hearty liquid base that makes this soup fulfilling and comforting.
- 3 cups shredded rotisserie chicken: Ready-to-go protein that brings convenience without sacrificing flavor.
- 1/4 cup chopped fresh parsley: A second boost of fresh herbiness added as the soup finishes.
- 1/2 cup heavy cream: Enriches the soup with velvety creaminess that makes every spoonful luxurious.
How to Make Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe
Step 1: Prepare the Cheddar Crust Dippers
First things first, let’s get those golden, cheesy crust dippers ready. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Roll out each pie crust onto the sheets, then sprinkle each crust generously with the grated cheddar and chopped parsley. Gently press the cheese and herbs into the crust so they stick nicely. Pop them in the oven for 12 to 14 minutes, keeping an eye out for beautifully golden edges and bubbly cheese. Once baked, set them aside to cool and crisp up perfectly while you make the soup.
Step 2: Cook the Vegetables
In a large pot over medium heat, melt the butter and add the diced celery, carrots, and onions. Season with a pinch of turmeric, kosher salt, and freshly ground black pepper to build layers of flavor right from the start. Sauté the vegetables until they just begin to soften, about 3 to 4 minutes, releasing their natural sweetness that will form the heart of your soup.
Step 3: Add the Flour to Thicken
Sprinkle the all-purpose flour over the softened vegetables, stirring constantly so the flour coats everything evenly. Let it cook for 1 to 2 minutes; this step cooks out the raw flour taste and creates the base for a smooth, thick soup consistency.
Step 4: Deglaze and Build the Broth
Pour in the white wine slowly while stirring; it will help lift any caramelized bits stuck to the bottom of the pot and adds a lovely depth. Then, gradually add the chicken broth, continuing to stir so the soup combines smoothly without lumps. This liquid layer brings the comforting warmth of classic pot pie into soupy form.
Step 5: Add Chicken and Herbs
Stir in the shredded rotisserie chicken and more fresh parsley, then bring the soup to a lively boil. Let it simmer briefly so it thickens up slightly and all those fresh flavors meld together beautifully.
Step 6: Finish with Cream
Turn down the heat and stir in the heavy cream to make the soup incredibly creamy and satisfying. Taste and adjust the seasoning with salt and pepper as needed. Now your soup is luscious, rich, and ready for the grand finale!
Step 7: Serve with Cheddar Crust Dippers
Ladle the steaming hot soup into bowls and break your cheddar crust dippers into generous pieces alongside for dipping. The crisp, cheesy edges perfectly contrast with the silky soup, creating a lovely harmony of textures and flavors.
How to Serve Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe
Garnishes
For an extra touch of freshness and color, scatter a few more chopped parsley leaves or a sprinkle of freshly ground black pepper on top right before serving. You could also add a drizzle of extra cream or a tiny dusting of smoked paprika to brighten the look and add subtle smoky notes.
Side Dishes
While the soup and cheddar crust dippers are star players, a simple side salad with a zesty vinaigrette pairs beautifully to balance the creamy richness. Roasted seasonal vegetables or a crusty bread loaf also make excellent companions for soaking up any leftover broth.
Creative Ways to Present
Consider serving the soup in rustic bread bowls for a fun, edible presentation or in mason jars for a charming, casual meal. You could also layer the cheddar crust dippers in a tall glass alongside the soup bowls to create a multi-textural experience that’s both inviting and Instagram-worthy.
Make Ahead and Storage
Storing Leftovers
You can store any leftover soup in an airtight container in the refrigerator for up to 3 days. To keep its fresh taste, store the cheddar crust dippers separately in a sealed bag or container so they remain crisp and delicious for serving later.
Freezing
The soup freezes wonderfully without the cheddar crust dippers. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. When ready, thaw overnight in the fridge for best texture and flavor.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring often to prevent scorching. Add a splash of chicken broth or cream if it has thickened too much. For the cheddar crust dippers, quickly warm them up in a hot oven to restore crispness before serving alongside the reheated soup.
FAQs
Can I use homemade pie crust instead of refrigerated pie crusts?
Absolutely! Homemade pie crust adds a lovely personal touch and can make your cheddar crust dippers even flakier and more flavorful. Just roll it out to the same thickness and size as the refrigerated crusts for best results.
What can I substitute for white wine if I don’t want to use alcohol?
If you prefer not to use wine, try substituting with an equal amount of extra chicken broth or a splash of white grape juice combined with a little lemon juice to maintain that subtle acidity and depth.
Can this soup be made vegetarian?
Yes! Swap the chicken broth for vegetable broth and replace the rotisserie chicken with hearty mushrooms or a medley of beans for protein. The cheddar crust dippers can stay, as they add wonderful flavor to the vegetarian version.
How do I make the cheddar crust dippers extra crispy?
For crispier dippers, roll out the pie crust as thin as possible without tearing, and bake until the edges are deeply golden. You can also broil them for the last 1-2 minutes, watching closely to avoid burning.
Can I prepare the soup and cheddar crust dippers ahead of time for a dinner party?
Definitely! Make the soup up to a day ahead and reheat gently before serving. Bake the cheddar crust dippers fresh on the day of your party so they’re perfectly crispy and gooey for guests to enjoy.
Final Thoughts
This Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe is one of those recipes that make you feel instantly at home. It’s truly comforting, easy to prepare, and has just the right amount of indulgence to warm you up on any day. Whether you’re feeding family, impressing friends, or just treating yourself, give this delicious twist on a classic a try—you won’t regret it!
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Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Pot Pie Soup combines classic pot pie flavors into a creamy, hearty soup topped with crispy cheddar crust dippers. Featuring tender shredded rotisserie chicken, fresh vegetables, and aromatic herbs, it’s a perfect cozy meal ready in just 40 minutes.
Ingredients
Cheddar Crust Dippers
- 2 (9-inch) refrigerated pie crusts
- 1 cup grated cheddar cheese (about 4 oz.)
- 2 Tbsp. chopped fresh parsley
Soup
- 4 Tbsp. salted butter
- 3 stalks celery, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium onions, finely diced
- 2 tsp. chopped fresh thyme
- Pinch of turmeric
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 1/2 cup white wine
- 6 cups chicken broth
- 3 cups shredded rotisserie chicken
- 1/4 cup chopped fresh parsley
- 1/2 cup heavy cream
Instructions
- Prepare Cheddar Crust Dippers: Preheat the oven to 375°F (190°C) and line two sheet pans with parchment paper. Unroll a pie crust on each prepared sheet pan. Evenly sprinkle the grated cheddar cheese and chopped fresh parsley over the crusts, lightly pressing them into the dough to help them stick.
- Bake the Crusts: Place the crusts in the oven and bake for 12 to 14 minutes, or until the edges turn golden brown, the cheese is bubbling, and the crust is fully cooked. Remove from oven and set aside to cool while preparing the soup.
- Melt Butter and Cook Vegetables: In a large pot, melt the salted butter over medium heat. Add the finely diced celery, carrots, and onions. Season with a pinch of turmeric, kosher salt, and freshly ground black pepper. Sauté the vegetables until they begin to soften, about 3 to 4 minutes.
- Add Flour: Sprinkle the all-purpose flour over the vegetables in the pot. Stir well to combine and cook the flour for 1 to 2 minutes to remove the raw taste, which will help thicken the soup later.
- Deglaze and Add Broth: Gradually pour in the white wine, stirring continuously to deglaze the pot and incorporate the flour evenly. Then, add the chicken broth, continuing to stir to blend all ingredients smoothly.
- Add Chicken and Herbs: Stir in the shredded rotisserie chicken and chopped fresh parsley into the soup. Bring the mixture to a gentle boil and allow it to cook until it thickens slightly, developing rich flavors.
- Finish with Cream: Lower the heat and stir in the heavy cream. Taste the soup and adjust seasoning with additional salt and pepper if needed. Keep warm but do not boil.
- Serve: Ladle the hot soup into bowls. Break the baked cheddar crust dippers into large pieces and serve them on the side for dipping or sprinkling over the soup.
Notes
- You can substitute white wine with additional chicken broth if you prefer a non-alcoholic version.
- Using pre-cooked rotisserie chicken saves time and adds great flavor.
- Feel free to add other herbs like rosemary or sage for extra aroma.
- The cheddar crust dippers are best enjoyed fresh and warm alongside the soup.
- If you want a thicker soup, reduce the amount of chicken broth slightly.
